Vegetable Curry From Nepal
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Aol, Apr95, Digest, Indian | 1 | Servings |
INGREDIENTS
| 3 | Onions, sliced thin | |
| 3 | Cloves garlic, minced | |
| 1 | t | Ground coriander |
| 1 | t | Ground turmeric |
| 1/2 | t | Ground cumin |
| 1/4 | t | Dry mustard |
| 1/8 | t | +- cayenne |
| 6 | c | Potatoes, unpeeled scrubbed |
| And diced | ||
| 1 | ds | Peanut oil for flavor |
| 4 1/2 | c | Broccoli, cauliflower or |
| Cabbage, chopped | ||
| 1 | Salt and pepper to taste | |
| 2 | Tomatoes | |
| 1 | t | Curry powder |
INSTRUCTIONS
Cover and simmer until all veggies are tender. Serve over rice. Posted by EBWATERS to AOL. [Rev. SKS. Original called for sauteing in peanut oil and adding greater quantity of peanut oil at end] From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2380
Calories From Fat: 39
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 864.1mg
Potassium: 13163.2mg
Carbohydrates: 540.1g
Fiber: 75.1g
Sugar: 50.7g
Protein: 65.2g